I see no point to it....the only fruits I like on my pizza is the tomato and the zucchini. I'm not saying I would not like the pineapple on a pizza, because I like most everything, I prefer a savory pizza, it is comfort food for me.

More seriously, assuming the leaves were arugula, that's a pretty common topping in the US and Europe, at least in the places I go. And the egg thing has been making its way across the US as well, although I can see how some who like their eggs well-cooked might not go for that.

I'm with Karen on this one. I don't see the point to it, and I haven't seen the point to it since I first encountered the "Hawaiian Delight" pie at the Brass Rail pizzeria in Boise, Idaho, around 1969.

Robin Garr wrote:I'm with Karen on this one. I don't see the point to it, and I haven't seen the point to it since I first encountered the "Hawaiian Delight" pie at the Brass Rail pizzeria in Boise, Idaho, around 1969.

I have 3 pizza combos that I like and pineapple isn't on any of them. Pizza Margarita, NY Style with pepperoni and mushrooms and NY Style with sausage and olives. Anchovies and/or hot peppers when I'm in the mood.

This is one of those options that comes down to quality of ingredients. The typical version of this--let's go low and suggest Domino's--is the same red sauce and cheese that go on every pizza they make with canned pineapple and factory-made 'ham' of the chopped/pressed/formed-with-meat-glue variety. Substandard ingredients all around. It's crap+crap+crap, and that = crap. Or, terrible on your scale, Jeff.

Now, for comparison, go to Mario Batali and Nancy Silverton's Pizza Mozza, and order the pizza with the white cheese sauce underneath that's baked with fresh pinapple (grilled, IIRC) and fresh jalapeno chiles, and topped with real proscuitto de parma when it comes out of the oven. It's DIVINE.

I'm confident that it would change the minds of you naysayers--just like it changed mine.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

I eat more pineapple than you do mayo; my objection is based on an entirely irrational belief that anything not found on 1960's NYC area traditional Italian pizzeria menu should not be called pizza. There was no pineapple.

If you made Mario's recipe and served it to me, I'd probably love it, but it would be easier if you called it something else. I hope to eat in one of Mario's places someday; pineapple will not be involved...

I eat more pineapple than you do mayo; my objection is based on an entirely irrational belief that anything not found on 1960's NYC area traditional Italian pizzeria menu should not be called pizza. There was no pineapple.

I get it, and I used to feel exactly the same way. In fact, I still don't basically feel like I've even eaten pizza if it doesn't have red sauce--that's what it takes to kill the jones. However, Nancy Silverton (who runs the restaurant, Mario's just an absentee part owner) made me understand that pineapple could be fantastic on pizza which I didn't think could be done--it just took quality ingredients.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Look, there's foccacia, fougasse and other designated flatbreads, and I'm enough of a liberal to say you can put whatever you want to put on a flatbread. But with pizza, no. One of the few instances where, like Jim, I remain a devout classicist.